What To Do:
Slice bananas into medium thickness slices about 1-1.5cm
Scoop some peanut butter and place on one slice topping it off with a second slice of banana to make a “sandwich”.
Repeat this process till you’ve made the desired amount
Melt the dark chocolate in a heat resistant bowl above a pot of boiling water.
Set your banana “sandwiches” in a dish and drizzle the melted chocolate over the top.
Pop into the fridge for an hour till chocolate has set.
Enjoy!!

What To Do:
Preheat oven to 200C
Tear the leafy part of the kale from the husk and place – spaced out – on a covered oven tray.
Spray with low calorie spray (you can use melted coconut oil but it’s harder to coat the kale).
Season with spices of your choice.
Turn off the oven and place the tray inside to sit in the heat for 5-6 mins.
Keep an eye as they can burn quite quickly. Once the kale has become crispy it’s ready to serve!

Cut up the tortilla wraps into small triangles and place on baking tray.
Using a pastry brush, lightly coat each chip with some extra virgin olive oil over them and season to taste.
Place in a preheated oven at 180C and bake for 10 mins, turn over and bake for a further 7 or until golden brown.
For the salsa: Add all ingredients for salsa together into a blender and blend for a few seconds. Alternatively if a chunkier salsa is preferred then all ingredients can be chopped and mixed together without a blender.
For the guacamole: Scoop out avocado from rind.
Mash into a paste using a fork.
Add in chosen ingredients like onion and herbs etc.
Then add in the lime juice and salt to taste.
Place a layer of tortilla chips onto a serving plate; add some salsa, guacamole and a small portion of reduced fat grated cheese or mozzarella.
Place under grill for 5 minutes or until cheese is melted. Place a second layer, repeat and serve.